※ Spinach & Feta Pie

INGREDIENTS (serves 4)
  • olive oil 
  • 1 bunch English spinach, washed, leaves removed
  • 250g low-fat ricotta cheese
  • 75g low-fat feta cheese, crumbled
  • 3 green onions, thinly sliced
  • 2 tablespoons parsley, finely chopped
  • 2 eggs, lightly beaten
  • 4 sheets filo pastry
  • 1 clove garlic crushed
  • 1/2 teaspoon chilli flakes

Preheat oven to 200°C. Grease a 4cm deep, 20cm (base) ovenproof dish with oil. Half-fill a large saucepan with water. Bring to the boil over high heat. Add spinach. Cook for 1 minute or until just wilted. Drain. Refresh under cold water. Squeeze to remove excess water. Roughly chop.

Combine ricotta, feta, green onions, parsley, chilli, garlic eggs and spinach in a bowl. Season with salt and pepper. Spoon mixture into pie dish. Bake for 20 minutes or until firm in the centre. Remove from oven. Reduce oven temperature to 180°C.

Place pastry over pie top to cover spinach mixture. 

Brush with oil or a little melted butter. 

Bake for 10 minutes or until pastry is golden and crisp. Serve with salad leaves.


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